Basil and Cashew Pesto on Savoury Hotcakes with Microgreens
It's still possible to grow fruit and vegetables without the luxury of a large garden. Fionna Hill's latest book shows you how. Here's her recipe for a delicious pesto that makes the most of homegrown produce.
INGREDIENTS
1 cup basil leaves, lightly packed
½ cup cashew nuts
¼ cup freshly grated Parmesan
¼ cup extra virgin olive oil
Salt and freshly ground black pepper
Purchased small savoury hotcakes
Microgreens to garnish
METHOD
• Place first five ingredients in a food processor. Blend to a thick paste.
• Spread onto bite-sized savoury hotcakes and garnish with microgreens.
• To store: transfer to a small container. Cover and keep in the refrigerator. The pesto will keep for about 2 weeks.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!